AVOCADO (KitchenTips)

Posted 1 July, 2001 by PAF-News

Store below 40 degrees F or above 70 degrees F will cause rot.
Some varieties will spoil below 50 degrees. Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F. Avocados have been cultivated in Central America for almost 7,000 years. Avocados will not ripen on the tree. They must be picked from the tree to initiate ripening. The leaves supply a substance that prevents ripening. The best way to store avocados is to leave them on the tree; they will store for 7 months or more when left on the tree.

Which Herb for which meal? (KitchenTips)

Posted 1 July, 2001 by PAF-News

Ready to harvest your homegrown herbs but aren’t sure how to best reap the rewards in your kitchen? Here’s a handy guide that will help match foods with the herbs that best complement their natural flavors.

Beef

Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary)

Pork

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

Lamb

Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.

Poultry

Chicken only: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories.
Turkey: thyme

Fish & Shellfish

Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.

Breads & Cakes

Coriander, cumin, caraway, dill, marigold and marjoram, anise, fennel, lovage and rosemary.

Goose

Sage

Duck

Dill, mint, hyssop, rosemary, sage, savories, tarragon.

Eggs

Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.

Liver

Coriander, sage or tarragon.

Salads

Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

Soups

Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.

Arabic Cuisine (FoodArticles)

Posted 29 June, 2001 by PAF-News

Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or ambulatory stock like sheep and camels in their recipes - which tended to be rough sketches rather than strict formulae.
As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.

The nomadic Bedouin influence is broadened by other cuisines from the Arab world, notably from Syria, Lebanon, Palestine and Egypt, resulting in a highly diverse food and drink culture.

Lebanese contributions have been the greatest influence on modern Middle Eastern cuisine, in no small part due to the entrepreneurship of the Lebanese that has helped to spread Arabic cuisine throughout the world from its centre in the Levant in such areas as Aleppo, Damascus, Beirut and Nablus. Lebanese culinary influence and business skills provide the framework for the exotic cuisine recognised internationally as Arabic.

Hospitality in the Arab world is second to none, and nowhere is it better expressed than in the age-old custom of serving freshly-brewed coffee or mint tea to every guest, whether the gathering be business or social.

The foreigner who takes time to learn and experiment with this excellent cuisine will be immediately won over and rewarded with many wonderful surprises. Arabic food can rival any international gastronomy for originality and good taste, and, because it basically comprises simple, natural and easily digested foodstuffs, it ranks high in nutritional value with today's fitness-conscious society.

Source: ArabNet

Fruit Time ... Peaches (FoodArticles)

Posted 27 June, 2001 by PAF-News

With their downy yellow skin and rosy blush, peaches are arguably one of the most beautiful summer fruits. What's more, their beauty isn't just skin deep. Peaches have the flavour of liquid sunshine, and are a good source of vitamin A, potassium and dietary fiber.

When selecting peaches, look for fruit with a yellow or cream-coloured background. A green undertone indicates that the peach was picked prematurely and will not ripen fully to develop optimum flavor. Store peaches at room temperature. When they give slightly to the touch and a have a flowery scent, they are ready to eat out of hand. Under-ripe fruit works well in peach recipes that call for baking, sauteing, broiling or preserving.

Peaches complement the flavours of many other fruits, especially raspberries, apricots, cherries or plums. Their light acidity makes them great additions to savory foods, including chicken, duck, pork and ham. Peaches originated in the Orient, so it's not surprising that peaches are commonly used in a number of dishes that call for Asian spices like ginger, saffron, cumin, cardamom, chiles, curry and coriander.

Chilled peach soup is the perfect start to a summer meal. Place four ripe, chopped peaches in a saucepan with 1-1/2 cups dry white wine or white grape juice, 2 tablespoons honey and 2 tablespoons lemon juice. Bring the liquid just to a boil, cover, turn off the heat and allow to cool. Puree the mixture in a food processor and strain it through a fine sieve into a bowl. Season the soup with just a bit of nutmeg, cover and chill until ready to serve.

When you're tired of pretzels and cheese and crackers have become humdrum, make a fresh peach salsa to tickle your tastebuds. Peel, pit and cube a large ripe peach, tossing the fruit in a bowl with 2 tablespoons of lime juice to keep the flesh from turning dark. Add 1/4 cup diced red onion, 1/4 cup seeded and diced green bell pepper, 2 teaspoons diced hot green chile pepper and a teaspoon of vegetable oil. Stir the salsa thoroughly and refrigerate for 30 minutes. Just before serving, stir in 2 tablespoons of chopped fresh cilantro.

Poached peaches make an easy yet elegant summer dessert. Combine 2-1/2 cups each of sugar and warm water in a large saucepan; stir until the sugar has dissolved. Bring the mixture to a boil over high heat and continue boiling, uncovered, for two minutes. Add 2 tablespoons of lemon juice, a cinnamon stick and some crushed ginger. Reduce the heat to low, add the peeled peach halves, and cook just below a simmer until the fruit is fork-tender but not mushy, or about 8 to 10 minutes. Turn off the heat and let the peaches cool in the syrup. Serve the fruit topped with a spoonful of the poaching syrup and a dollop of low-fat vanilla yogurt.

The next time you bring a dish to a summer picnic, instead of the usual potato, pasta, or green salad, take along this quick-fix savoury salad that highlights the amazing versatility of peaches.

Savoury Fresh Peach Salad

1 cup plain nonfat yogurt
2 tsp. fresh lemon juice
2 tsp. honey
1 tsp. Dijon mustard
2 large fresh peaches, peeled and chopped
1 celery stalk, chopped
1 Tbs. minced fresh parsley
1 Tbs. minced fresh cilantro
2 Tbs. minced onions
4 dried apricots, minced

In a small bowl or measuring cup, combine the yogurt, lemon juice, honey and mustard.
In a large mixing bowl, toss together the peaches, celery, sesame seeds, parsley, cilantro, onions, and apricots. Add the yogurt mixture and toss again. Chill for at least 3 hours before serving.
Each of the four servings contains 78 calories and less than a gram of fat.

Source: AICR

Allergy Alert: Friendly Brand Mint Chocolate Chip Ice Cream May Contain Pistachio Nuts (FoodNews)

Posted 27 June, 2001 by PAF-News

Friendly Ice Cream Corporation of Wilbraham, MA, is voluntarily recalling its half gallon packages labeled “Mint Chocolate Chip” ice cream because they may contain pistachio ice cream, which contains pistachio nut fragments. People who have allergies to nuts may have an allergic reaction, including a serious or life-threatening allergic reaction, if they consume this product.

The recalled “Mint Chocolate Chip” ice cream products were distributed in supermarkets, convenience stores and Friendly’s Restaurants in the states of MA, ME, RI, CT, VT, NH, NY, NJ, PA, OH, VA, MD, DC, FL, TN, IN, WV, MI, NC and SC. Friendly’s learned that mislabeled product was not distributed to restaurants after initiating this recall.

This product comes in half-gallon packages marked with an expiration date of April 27, 2002, embossed in the form of "27Apr02" or "Apr2702" or inkjet printed in the form of "25-26 WC5 020427. To date, no allergic reactions to the product have been reported.

The company initiated the recall after learning that pistachio ice cream was packaged in a production run of “Mint Chocolate Chip” ice cream half gallon cartons.

Consumers who are allergic to nuts and have purchased half gallon packages of “Mint Chocolate Chip” ice cream may return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-723-1591.

Source: FSIS

Vanilla Enhances Fruit Flavours (FoodArticles)

Posted 27 June, 2001 by PAF-News

Vanilla delivers characteristic and complex flavor notes to hundreds of types of food. With fruit- and dairy-based products, it enhances flavour by cutting acid notes, bringing out creamy notes and rounding out flavor systems.

Finding the right vanilla flavor for a particular product is not simple, however. “There are so many different nuances among the different growing areas that we have hundreds of combinations of vanilla,” says Dan Fox, director of sales, Nielsen-Massey Vanillas Inc., Waukegan, Ill. The company blends vanilla extracts made from vanilla beans from the four major sources: Madagascar, Indonesia, Tahiti and Mexico.

Factors, such as the type of fruit, butterfat content and cooking time, determine which vanilla or blend is appropriate. Bourbon vanilla mellows the acid notes of fruits like cranberry and pineapple used in yogurt, chutney, relishes and compotes. It rounds out the flavor of fruits like apple, mango, raisin and peach.

“Tahitian vanilla, with its fruity, floral notes, complements the flavor of cherry very well and enhances strawberry flavor,” Fox says. “Straight Tahitian or a combination of Bourbon and Tahitian is often selected.”

In yogurt or ice cream, vanilla selection also “coordinates” with the butterfat. Bourbon vanilla brings out the creamy notes of the dairy base. Vanilla notes are even more prominent in a lowfat base and can help cut the acidity of the base. In a product containing fruits or berries, Bourbon vanilla brings out sweetness.

If a product is to be heated, Indonesian vanilla may be the choice. Vanilla flavour depends on more than 250 volatiles. When the flavor is heated, some of them may evaporate. Indonesian vanilla, due to the way it is cured, has some strong notes that withstand cooking temperatures.

Due to its method of processing the vanilla beans, Nielsen-Massey vanillas retain many of the volatile flavour compounds of the vanilla bean. During processing, an alcohol and water solution flows over the beans in a cold extraction process that takes 3-5 weeks instead of several days. As a result, flavour impact is great in proportion to usage levels.

Source: Fran Labelle,preparedfoods

Pop Market Watch (FoodNews)

Posted 26 June, 2001 by PAF-News

Pepsi’s $14 billion acquisition of Quaker will bring Gatorade and its estimated 78% share of the sports drink category into the Pepsi fold. To make room and assuage FTC concerns, Pepsi is shuffling its All Sport drink off to Monarch Co., an Atlanta-based beverage company responsible for Dad’s Root Beer, the Moxie soft drink and private-label sodas.

Coke, meanwhile, enjoys a 15% share of the sports drink market and aims to increase that stake with a revamped Powerade. July will see the launch of a new Powerade with vitamins B3, B6 and B12, as well as a Powerade Light that also has B vitamins and 50% fewer calories than the leading sports drink. Coke promises these will be the first in an expanding array of Powerade products that fuse the benefits of hydration and energy. Recent trademark applications have included Powerade AM, Powerade Psych and Powerade Launch.

Coke has also purchased Mad River, a brand of iced tea and juice drinks. This will serve as Coke’s entry into the “new age” market, with Mad River’s vitamin- and herb-enhanced beverages.

Source: preparedfoods

Sara Lee pleads guilty in listeria outbreak (FoodNews)

Posted 26 June, 2001 by PAF-News

Sara Lee Corp. pleaded guilty Friday to a federal criminal charge stemming from the 1998 contamination of hot dogs and deli meats produced at its Bil Mar Foods plant, and agreed to a $1.2 million civil settlement.

The contamination led to the recall of 15 million pounds of meat produced at the Zeeland, Mich., plant suspected of being contaminated with listeria monocytogenes. The recall, which cost Sara Lee $76 million, was initiated after the Centers for Disease Control and Prevention began investigating a number of suspected cases of listeriosis.

Sara Lee pleaded guilty in U.S. District Court to a misdemeanor charge of producing and distributing adulterated meat and poultry in violation of the Federal Meat Inspection Act.

Federal investigators acknowledged they uncovered no evidence Bil Mar knowingly produced contaminated products and that upon learning of the possible contamination, Sara Lee "took immediate and comprehensive steps to recall all food products" that might have been affected.

Sara Lee agreed to pay a $200,000 criminal fine and as a condition of its probation to fund $3 million in food safety research at Michigan State University. Because some of the tainted meat was sold to the Department of Defense, a civil action also was brought. In settlement of the civil action, Sara Lee agreed to pay the Department of Defense $915,000 plus the cost of the government investigation.

U.S. Attorney Phillip J. Green said there was no question of whether to charge Sara Lee with a misdemeanor or a felony.

"After a thorough investigation we uncovered no evidence to indicate that Sara Lee or Bil Mar knowingly or intentionally distributed adulterated food," Phillip said. "This was a strict liability case. It was not a situation where we plea bargained."

"We are pleased that this situation is now behind us," Sara Lee President and Chief Executive Officer Steve McMillan.

At least 15 people died and six women suffered miscarriages as a result of the listeriosis outbreak. At least 80 more people were seriously sickened. Most of the victims were elderly and many suffered other medical problems, including diabetes, kidney disease or lupus.

An investigation by the Detroit Free Press discovered federal inspectors had criticized the sanitation practices at Bil Mar almost weekly in the months before the outbreak. In the six months following the recall, meat sales dropped about $200 million, the Chicago Tribune reported.

Sara Lee still faces a class-action suit stemming from the outbreak. Chicago attorney Ken Moll said settlement proposals are set to go out to some 4,000 claimants next month. Depending on the severity of the illness, most claimants will receive $250 to $50,000, plus medical expenses.

Lawsuits totaling $1.6 million filed on behalf of families of five of those who died also are pending.

Copyright 2001 U.P.I.
United Press International

Pasta power in its versatility (FoodArticles)

Posted 26 June, 2001 by PAF-News

What food can power up a casserole, a stew, or even a soup?
If you answered pasta, you're up on variety in cooking. Pasta, with its mild flavor, can power-up many different dishes. In addition to versatility, pasta is a good source of carbohydrates - your body's best fuel.

Like other grain foods, pasta should make up a majority of your eating plan. Aim for six to eleven servings of whole grains everyday - a serving of pasta is one half cup.

If your idea of pasta is spaghetti and meat sauce, that's only the beginning. Top pasta with lightly sautéed vegetables and parmesan cheese, fat-free chili, fresh tomatoes and garlic, or even leftovers.

Add pasta to soups and casseroles for variety from rice or potatoes. The many different shapes and tastes of pasta can make the same dish different - everytime. For variety start with a different shape, then vary the topping and before you know it, pasta will be the power behind many of your meals and your energy.

Some unusual ... Grains (FoodArticles)

Posted 24 June, 2001 by PAF-News

Quinoa
Quinoa is not a new grain to South Americans. In fact, it's been growing there for years (the Incans loved quinoa so much they called it "the mother grain")! Quinoa has a wonderful nutty taste and aroma, which explains why it is commonly used in salads, soups, pilafs and side dishes. Like couscous, quinoa is an ideal grain to try if you are new to the world of grains or are one for instant gratification. In a saucepan filled with a ratio of 2 cups water to 1 cup quinoa, the grain will cook in 15 minutes. More and more supermarkets are stocking this "ancient" grain on its shelves, so don't let its funny name scare you off!

Wild Rice
Wild rice is not really rice at all. It is the seed of a grass grown in Minnesota and Canada. Wild rice has an assertive flavor, so you may want to consider combining it will other grains before serving it straight. Many people are more willing to consume wild rice than they are brown rice, so consider serving wild rice at your next dinner party or family meal. Wild rice is delicious in soups and great paired with split peas. It is one of the longer-cooking grains, using three to four times the amount of water or broth versus grain. The rice must simmer for a full 45 minutes to 1 hour before serving.

Brown rice
Brown rice is probably the most familiar of all the grains. Try to substitute brown rice for white rice when you can because brown rice is more nutritious - it contains more fiber. If you are in a hurry, quick cooking brown rice will suffice. But whenever possible cook up a batch of brown rice and store it in a container in the refrigerator for future days when you don't have time to let it cook slowly. Brown rice cooks in double the amount of water or broth and it needs to simmer for a full 45 minutes.

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